Prepare syrup: In 2-quart saucepan, heat sugar and 1 cup water to boiling over high heat; boil 5 minutes or until syrup thickens slightly. Remove saucepan from heat; stir in mint. Refrigerate syrup about 2 hours or until well chilled.

Drain syrup through sieve into small bowl, gently pressing with spoon to extract as much liquid as possible. Stir in lime peel and juice. If not using syrup right away, cover and refrigerate up to 1 week. Makes about 2 cups.

Prepare fruit: With large spoon, scoop out watermelon flesh and transfer to medium bowl. Reserve watermelon shell. Cut watermelon into bite-size pieces, discarding seeds, if any. Place watermelon in very large bowl. Remove rinds from cantaloupes and honeydew; cut flesh into bite-size pieces and add to watermelon in bowl. If not serving fruit right away, cover fruit and shell separately with plastic wrap and refrigerate up to 4 hours.

Just before serving, toss fruit with syrup and spoon into reserved shell.

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